Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics
Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar.In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid fermentation) of Sichuan bran vinegar, and the strains were identified by biochemical tests and